Strawberry Rhubarb Crumble Bars (Printable)

Sweet-tart strawberry and rhubarb filling layered between a buttery oat crumble topping.

# What You’ll Need:

→ Fruit Filling

01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 1 ½ cups fresh rhubarb, diced
03 - ⅓ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp lemon juice
06 - ½ tsp vanilla extract

→ Crumble Base & Topping

07 - 1 ½ cups all-purpose flour
08 - 1 ¼ cups old-fashioned rolled oats
09 - ¾ cup light brown sugar, packed
10 - ½ tsp salt
11 - ½ tsp ground cinnamon
12 - ¾ cup unsalted butter, melted and slightly cooled

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently and set aside.
03 - In a large bowl, mix flour, oats, brown sugar, salt, and cinnamon. Pour in melted butter and stir until a crumbly mixture forms.
04 - Reserve 1 cup of the crumble mixture for the topping. Press the remaining crumble evenly into the bottom of the prepared pan to form the base.
05 - Spread the strawberry rhubarb mixture evenly over the base.
06 - Sprinkle the reserved crumble mixture over the fruit layer.
07 - Bake for 35-40 minutes, or until the top is golden and the filling is bubbling.
08 - Let cool completely in the pan before lifting out and slicing into bars.

# Expert Advice:

01 -
  • The combination of tart rhubarb and sweet strawberries creates this perfect flavor dance that hits every part of your palate
  • They're handheld dessert magic—no fork required, though you might want one for the crumbs
  • The crumble base doubles as topping, meaning less work and more of that buttery oat goodness in every bite
02 -
  • Warm bars are tempting to slice immediately, but they'll crumble apart—let them cool to room temperature for clean cuts that hold their shape
  • If your fruit seems extra juicy after sitting with the sugar, add another teaspoon of cornstarch to prevent a soggy bottom
  • The crumble should feel like wet sand when you press it—if it's too dry and won't hold together, add another tablespoon of melted butter
03 -
  • Chill your chopped fruit in the freezer for 15 minutes before mixing—it helps the cornstarch cling better and prevents the filling from becoming too thin
  • Run a thin knife around the edges of the pan while they're still slightly warm to prevent sticking later
  • For extra crunch, toast your oats at 300°F for 10 minutes before making the crumble mixture

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